As I let go of objects, emotions and past experiences come up to be released as well. This is a glimpse at the objects, lining up for release!
Goodbye all you wonderful servants, we are both free of each other!
Sunday, February 13, 2011
Be wise...Minimize!
I've been purging every area of my life for almost a month now...it's been quite a discovery.
As I let go of objects, emotions and past experiences come up to be released as well. This is a glimpse at the objects, lining up for release!
Goodbye all you wonderful servants, we are both free of each other!
As I let go of objects, emotions and past experiences come up to be released as well. This is a glimpse at the objects, lining up for release!
Goodbye all you wonderful servants, we are both free of each other!
First attempt at Homemade Bread and Chicken Stock
I have a new favorite moment...in the early morning sip coffee and watch herbs and chicken stock simmer!
My irrational fear of yeast has been conquered! Have you ever heard a rumor that something is "hard" and then avoided it? No more! Life is easy.
Saturday, February 5, 2011
White Spaghetti
This has been a favorite of mine since I was little. I usually request this of my mom for my birthday dinner if we are staying in.
Cook pancetta, bacon or ham until crispy and set aside.
Cook spaghetti until done & quickly mix in bacon, egg, heavy cream (or butter), grated parmesan cheese and flat leaf parsley. Season & dig in.
Vietnamese Bun
One of my favorites. Easy to make for a crowd, the ingredients can all be prepared ahead of time & layered in front of your guests eyes. Layer the following washed, dried and chopped ingredients into serving dishes:
Lettuce
Scallions
Cilantro leaves
Bean Sprouts
Shredded Carrot
Cooked and cooled Rice or Soba noodles
More cilantro
Salt and Pepper
Peanuts
Then stir fry shrimp, fish, or any meat you like in the following sauce:
Hoisin
Honey
Soy
Peanut Butter
Rooster sauce
Lay the fried meat over the cool salad and enjoy!
Chocolate Sour Cream Torte
This pretty cake has been given the "not too sweet-stands up to any cake in the old country" stamp of approval by our distinguished Austrian friend Helga. A nice finish to any meal, a bit of chocolate-y goodness without any cloying sugary-ness.
Stir together 1/2 C cocoa with 1/2 cup boiling water until smooth. Preheat oven to 375F. Grease 2 round 8 or 9 inch cake pans. Sift 2 C flour together with 2 tsp baking powder and 1/2 tsp salt & set aside. Cream 2 T butter with 1 1/2 C sugar, beat in 2 egg yolks and 1 tsp vanilla. Stir 1 tsp baking soda into 1 cup sour cream and fold into cream mixture. Fold in dry ingredients and mix well. Beat in cocoa mixture, and divide between pans. Bake 20-25 minutes until middle springs back when touched. Cool a few minutes, then turn out onto wire racks to cool completely. Sandwich layers together with strawberry jam (or your favorite jam) and dust with confectioner's sugar. Recipe taken from a lovely cook book: "The Pleasures of Afternoon Tea" by Angela Hynes.
Stir together 1/2 C cocoa with 1/2 cup boiling water until smooth. Preheat oven to 375F. Grease 2 round 8 or 9 inch cake pans. Sift 2 C flour together with 2 tsp baking powder and 1/2 tsp salt & set aside. Cream 2 T butter with 1 1/2 C sugar, beat in 2 egg yolks and 1 tsp vanilla. Stir 1 tsp baking soda into 1 cup sour cream and fold into cream mixture. Fold in dry ingredients and mix well. Beat in cocoa mixture, and divide between pans. Bake 20-25 minutes until middle springs back when touched. Cool a few minutes, then turn out onto wire racks to cool completely. Sandwich layers together with strawberry jam (or your favorite jam) and dust with confectioner's sugar. Recipe taken from a lovely cook book: "The Pleasures of Afternoon Tea" by Angela Hynes.
Breakfast Frittata
Fry up some bacon, jalapenos, scallions and any left over veg you have. Add eggs, cheese, salt and pepper and tomatoes. Cover & let it set up over medium high heat, and you have a delicious frittata. Serve with sour cream & strong coffee!
Friday, February 4, 2011
Red Pepper Cheesecake
Each time we make this, we find ourselves and all of our guests crowding around it, taking turns digging in for the first hour of our visit...it's a big hit. We're anticipating friends for dinner tonight and we made this special pre-dinner snack again. I also made a 2 layer sour cream chocolate cake with strawberry jam filling with a dusting of confectioner's sugar! Our friends regularly treat us to meals straight from their garden, delicious European treats, liquors and homemade limoncello. It's payback time. I'm making Vietnamese noodles with shrimp for dinner.
Here is the wonderful appetizer recipe taken from Giada's cookbook:
"Despite the apricot topping, this is a savory dish, not a dessert, and it’s a knockout addition to an appetizer buffet. Be sure to pat the bell peppers dry with paper towels and don’t chop them too fine or they will turn the cheese filling pink. Note that the pan size is a bit unusual so make sure you have the right one before you start the recipe."
4 to 6 serviings
4 ounces ricotta cheese, at room temperature
4 ounces cream cheese, at room temperature
2 ounces goat cheese, at room temperature
1 tablespoon sugar
1 egg
Kosher salt
2 jarred roasted red bell peppers cut in thin strips and halved (about ½ cup)
4 pitas
Freshly ground black pepper
¼ cup apricot jam
1 to 2 teaspoons hot water
Preheat the oven to 350 degrees F. Wrap the outside of a 4½-inch round springform pan with 2 layers of heavy-duty foil.
Place the ricotta, cream cheese, and goat cheese in a food processor and pulse to mix. Add the sugar, egg, and a pinch of salt and pulse a few times until well mixed and thick and creamy. Fold in the red pepper strips with a rubber spatula. Pour the cheese mixture into the springform pan.
Place the springform pan in a roasting pan and pour enough hot water into the roasting pan to come halfway up the sides of the springform pan. Bake until the cheesecake is golden at the edges and the center of the cake moves slightly when the pan is gently shaken, about 45 minutes (the cake will become firm when it is cold). Transfer the cake to a wire rack to cool for 1 hour. Refrigerate until the cheesecake is cold, at least 3 hours and up to 2 days.
To make the pita chips, preheat the oven to 350 degrees F.
Cut the pitas into 8 triangles each (like a pie). Place the triangles on rimmed baking sheets. Drizzle the triangles with the olive oil and sprinkle with salt and pepper. Bake until crisp and golden, about 12 to 15 minutes.
To serve, combine the jam and the hot water in a small bowl and stir until the jam is liquefied. Remove the cheesecake from the springform pan and place on a serving plate. Drizzle the jam mixture over the top of the cheesecake. Serve the pita chips alongside.
Here is the wonderful appetizer recipe taken from Giada's cookbook:
"Despite the apricot topping, this is a savory dish, not a dessert, and it’s a knockout addition to an appetizer buffet. Be sure to pat the bell peppers dry with paper towels and don’t chop them too fine or they will turn the cheese filling pink. Note that the pan size is a bit unusual so make sure you have the right one before you start the recipe."
4 to 6 serviings
4 ounces ricotta cheese, at room temperature
4 ounces cream cheese, at room temperature
2 ounces goat cheese, at room temperature
1 tablespoon sugar
1 egg
Kosher salt
2 jarred roasted red bell peppers cut in thin strips and halved (about ½ cup)
4 pitas
Freshly ground black pepper
¼ cup apricot jam
1 to 2 teaspoons hot water
Preheat the oven to 350 degrees F. Wrap the outside of a 4½-inch round springform pan with 2 layers of heavy-duty foil.
Place the ricotta, cream cheese, and goat cheese in a food processor and pulse to mix. Add the sugar, egg, and a pinch of salt and pulse a few times until well mixed and thick and creamy. Fold in the red pepper strips with a rubber spatula. Pour the cheese mixture into the springform pan.
Place the springform pan in a roasting pan and pour enough hot water into the roasting pan to come halfway up the sides of the springform pan. Bake until the cheesecake is golden at the edges and the center of the cake moves slightly when the pan is gently shaken, about 45 minutes (the cake will become firm when it is cold). Transfer the cake to a wire rack to cool for 1 hour. Refrigerate until the cheesecake is cold, at least 3 hours and up to 2 days.
To make the pita chips, preheat the oven to 350 degrees F.
Cut the pitas into 8 triangles each (like a pie). Place the triangles on rimmed baking sheets. Drizzle the triangles with the olive oil and sprinkle with salt and pepper. Bake until crisp and golden, about 12 to 15 minutes.
To serve, combine the jam and the hot water in a small bowl and stir until the jam is liquefied. Remove the cheesecake from the springform pan and place on a serving plate. Drizzle the jam mixture over the top of the cheesecake. Serve the pita chips alongside.
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